Grilled Apricot & Endive Salad Recipe

Name: Grilled Apricot & Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Apricot Preserves; 1 Tablespoon Lemon Juice; 1 teaspoon Champagne Vinegar Or White Wine Vinegar; 1/2 teaspoons Dijon Mustard; 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Mint Leaves, Finely Chopped; 1 pound Endive, Sliced In Half Lengthwise, Root Intact; 6 whole Small Apricots, Sliced In Half Lengthwise, Pitted; 2 teaspoons Extra Virgin Olive Oil; 4 cups Baby Spinach; 2 Tablespoons Hazelnuts, Skinned, Toasted, Roughly Chopped; 1 dash Alder Smoked Sea Salt, Coarsely Ground Or Regular, Flaked Sea Salt

Servings: persons

1 Tablespoon Apricot Preserves
1 Tablespoon Lemon Juice
1 teaspoon Champagne Vinegar Or White Wine Vinegar
1/2 teaspoons Dijon Mustard
1/4 cups Extra Virgin Olive Oil
2 Tablespoons Mint Leaves, Finely Chopped
1 pound Endive, Sliced In Half Lengthwise, Root Intact
6 whole Small Apricots, Sliced In Half Lengthwise, Pitted
2 teaspoons Extra Virgin Olive Oil
4 cups Baby Spinach
2 Tablespoons Hazelnuts, Skinned, Toasted, Roughly Chopped
1 dash Alder Smoked Sea Salt, Coarsely Ground Or Regular, Flaked Sea Salt

1
For dressing, whisk together preserves, lemon juice, vinegar and mustard in a small bowl. Slowly stream in oil, whisking constantly. Season with salt and pepper. Stir in mint leaves right before serving.
2
Preheat a grill pan or outdoor grill over medium-high to high heat. Drizzle oil over cut side of endive and apricot. Season lightly with salt and pepper. Grill, cut side down, for 1-3 minutes or until charred, but still retaining its shape.
3
For serving, place baby spinach on plate and arrange grilled endive and apricots over top. Drizzle with dressing and scatter over hazelnuts. Sprinkle lightly with smoked salt, as the flavor can be overpowering, and crack over additional black pepper. Enjoy.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Apricot Preserves, 1 Tablespoon Lemon Juice, 1 teaspoon Champagne Vinegar Or White Wine Vinegar, 1/2 teaspoons Dijon Mustard, and more.

Yes, Grilled Apricot & Endive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Apricot & Endive Salad

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